If you’re a fan of Din Tai Fung, you likely know that their cucumber salad is one of their most iconic side dishes, known for its crisp texture, balanced flavors, and refreshing bite. While Din Tai Fung may be celebrated for their legendary soup dumplings, this cucumber salad deserves just as much recognition. Not only is it simple and delicious, but it’s also a breeze to make at home. In this guide, we’ll walk you through every detail, so you can enjoy this sweet, spicy, soy-based cucumber salad right in your own kitchen.
What Makes the Din Tai Fung Cucumber Salad So Special?
The Din Tai Fung Cucumber Salad is a beautifully balanced dish. With its perfectly marinated cucumbers and a savory soy-based dressing that includes a hint of sweetness and a touch of heat, it delivers everything you want in a side dish. Whether you’re serving it with rice, noodles, or dumplings, or just enjoying it on its own as a snack, this salad is versatile and vibrant. One of the secrets to its success is using the right type of cucumber—Persian or English cucumbers—which provide a crisper texture and more flavor than regular cucumbers.
Ingredients for Din Tai Fung Cucumber Salad
To recreate the authentic Din Tai Fung Cucumber Salad, you will need the following ingredients:
- Cucumbers: Choose Persian or English cucumbers for their seedless nature, thin skin, and lower water content, resulting in a crisper salad.
- Kosher Salt: This helps draw out excess moisture from the cucumbers, ensuring they maintain their crisp texture.
- Light Soy Sauce: We recommend using a reduced-sodium soy sauce to balance the flavors without overpowering the dish.
- Rice Vinegar: A slightly sweet and tangy vinegar that pairs perfectly with the cucumbers. If you don’t have this on hand, red wine vinegar or distilled white vinegar can be used as substitutes.
- Sugar: Adds a hint of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
- Garlic: Freshly grated garlic infuses the dressing with a fragrant kick.
- Chili Oil: For a bit of heat, we recommend homemade chili oil for added depth of flavor.
- Sesame Oil: This adds a subtle nutty richness that ties the whole dish together.
Pro Tips for the Best Cucumbers
- Persian or English cucumbers are preferred because they are seedless, sweeter, and contain less water than traditional cucumbers. This results in a firmer, more flavorful salad.
- Regular cucumbers will work if needed, but be sure to remove the seeds to avoid excess moisture.
How to Make Din Tai Fung Cucumber Salad
Now that you’ve gathered your ingredients, let’s dive into the step-by-step process of making the Din Tai Fung Cucumber Salad. The process is quick, and the results are irresistible.
Step 1: Prepare the Cucumbers
Start by slicing the cucumbers into ½-inch rounds. Uniform slices are important for both texture and presentation, ensuring that each cucumber absorbs the dressing evenly. Once sliced, place the cucumbers in a large bowl and sprinkle with kosher salt. Let the cucumbers sit for at least 30 minutes. This step is crucial because the salt will draw out excess moisture from the cucumbers, which prevents them from becoming soggy when mixed with the dressing.
After 30 minutes, rinse the cucumbers to remove the salt, and then use a kitchen towel or paper towel to pat them dry. Removing the moisture ensures that the cucumbers remain crisp.
Step 2: Make the Dressing
In a separate bowl, prepare the dressing by mixing together:
- 2 tablespoons of light soy sauce
- 2 tablespoons of rice vinegar
- ½ tablespoon of sugar
- 2 cloves of grated garlic
- ½ tablespoon of chili oil
- ½ tablespoon of sesame oil
Whisk the ingredients until they are fully combined. The result is a flavor-packed dressing that hits all the right notes—salty, sweet, spicy, and tangy.
Step 3: Marinate the Cucumbers
Once your cucumbers are completely dry, place them in the bowl with the dressing. Gently toss the cucumbers to ensure each slice is coated with the flavorful marinade. Let the cucumbers marinate for at least 10 minutes, though the longer you let them sit, the better the flavors will meld.
